Subj : BH&G 2128
To   : ALL
From : DAVE DRUM
Date : Wed Mar 17 2021 16:25:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon-Rosemary Pork Loin w/Cherry Sauce
 Categories: Pork, Herbs, Fruits, Citrus
      Yield: 4 Servings
 
      4 cl Garlic; minced
      1 ts Fine shredded lemon peel
      1 tb Lemon juice
      1 tb Olive oil
      1 tb Dijon-style coarse ground
           - mustard
      1 tb Snipped fresh rosemary
    1/2 ts Salt
    1/8 ts Ground black pepper
      1 lb Boneless pork top loin
           - roast
    1/2 c  Cranberry, cherry or apple
           - juice
    1/4 c  Red currant jelly
      2 ts Cornstarch
      1 ts Dijon-style coarse ground
           - mustard
      1 c  Fresh sweet cherries; halved
           - pitted
           +=OR=+
      1 c  Unsweetened pitted dark
           - sweet cherries; thawed
 
  In a small bowl combine garlic, lemon peel, lemon juice,
  olive oil, 1 tablespoon mustard, the rosemary, salt and
  pepper. Spread pork roast with lemon-rosemary mixture and
  place roast on a rack in a shallow roasting pan.
  
  Roast, uncovered, in a 375ºF/190ºC oven for 45 to 55
  minutes or until an instant-read thermometer inserted in
  thickest part of the roast registers 145 degrees F.
  Transfer the roast to a serving platter. Cover loosely
  with foil. Let stand for 10 minutes before carving.
  
  Meanwhile, in a small saucepan, combine cranberry juice,
  jelly, cornstarch and 1 teaspoon mustard. Cook and stir,
  whisking constantly, over medium heat until thickened and
  bubbly. Cook and stir for 1 minute more, whisking
  constantly. Reduce heat to low. Add the cherries; stir
  until mixture is heated through. Serve warm cherry sauce
  with the sliced pork roast.
  
  Midwest Living | July 2014
  
  MM Format by Dave Drum - 15 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Those who don't smoke end up dead too but with better smelling breath.
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